Sweet and crispy----nut biscuits
Overview
I have been baking for almost a month, and I have made seven different flavors of cookies alone. Every time I look for my favorite low-oil and low-sugar biscuit recipe, it takes much longer than making the biscuits. (Have you noticed that most of the biscuits I make are made with vegetable oil? The reason is that my dad is allergic to butter and will not eat anything that comes into contact with milk. However, most of the recipes shared by baking experts are butter, which makes me miserable.) This time I decided to create a healthy low-fat nut biscuit that is low in oil and sugar. It is filled with black currants and walnut kernels. It feels crispy when you bite it, and it is also mixed with the sweetness of black currants~ If you love snacks but are worried about gaining weight, you must not miss this biscuit that is full of love!
Tags
Ingredients
Steps
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First, sift together the cake flour and baking soda and set aside.
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Put the peeled walnut kernels into a preheated 150-degree oven for 10 minutes, then crush the walnuts into pieces. Blackcurrants should be soaked in water for 20 minutes in advance to prevent them from becoming bitter after roasting. Drain the water and chop them properly.
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Add corn oil and powdered sugar and mix well.
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Add eggs and mix well. If the eggs are taken out of the refrigerator, they must be warmed before use.
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Add blackcurrants and walnuts and mix thoroughly.
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Mix the sifted cake flour and baking soda into the wet ingredients and mix evenly with a rubber spatula.
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Just knead it into a ball with your hands (just form a ball, don't knead too much).
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Roll the dough into balls and flatten it.
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Put it into the oven preheated to 160 degrees in advance, heat up and down to 160 degrees, and set the middle layer for 25 minutes. (It will become crispier after cooling)
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Although there is not a lot of oil in this biscuit, the feeling after tasting it is always unsatisfactory, full of crispy and delicious taste.
